Prep 45 mins
Cook 0 mins
My father conjured up this delicious and fresh appetizer or side dish, inspired by a recipe that he felt "lacked kick". You can vary this recipe based on personal preference very successfully. You can subsitute parmesan for Romano if you must, but it has a milder taste. A phenominal addition to a nicely grilled Rib-eye, Delmonico, or Filet Mignon. Are you a garlic lover? This is a must try!
- 5 large red ripe tomatoes, Sliced 3/8th to 1/2 inch thick
- 1⁄2 cup extra virgin olive oil
- 1 tablespoon salt
- 1 tablespoon cracked black pepper
- 4 -6 garlic cloves, crushed (2 tbsp)
- 3⁄4 cup romano cheese, grated
- In a small bowl combine olive oil, salt, pepper, and garlic. Set aside to let the flavors blend together(At least 30 minutes), stirring occasionally.
- Slice tomatoes and lay side by side on a serving platter. (May need more than one platter).
- Stir oil mixture one last time and spoon out the garlic from the oil, placing a small amount of garlic on each tomato - evenly distributing the garlic amongst slices.
- Spoon or drizzle the oil mixture over all the tomato slices evenly.
- Sprinkle the romano over the tomatoes evenly.
- If these are as popular in your house as they are in mine, there won't be any left!
Also very good topped with thinly sliced proscuitto and fontini or other hard italian cheeses!